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Jan in LO,MO requested appetizer recipes in the September 10th newsletter. These two are always the first to disappear when I have a party.
Margo/Boston

Marinated Chicken Wings
4 - 5 pounds of chicken wings (tips cut off and split)
1/2 bottle of soy sauce
1/2 cup water
3 tablespoons vegetable oil
1/4 cup orange juice
3-5 cloves garlic, smashed

Marinate overnight turning a few times.
Place wings with most of the marinade on a foil covered, Pam sprayed cookie sheet and bake in a 350 degree oven for 1 hour, turn a few times.

Coconut Shrimp, twice cooked
1-1/2 pounds large shrimp, peeled and deveined
1/2 cup flour
1/2 cup cornstarch
1 tbs salt
1/2 tbs white pepper
2 tbs vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying

Peel, devein and wash shrimp. Dry well with paper towels. Mix together flour, cornstarch, salt and white pepper. Add two tablespoons vegetable oil and ice water. Stir to blend.

Pour coconut into a shallow pan. Dip the shrimp one at a time into the batter then roll the shrimp in the coconut. Once coated, place the shrimp into a frying pan of oil heated to 350 degrees, and fry till lightly browned, about 4 minutes. Bake the fried shrimp in a preheated 300 degree oven for 5 minutes'
Serve with Orange/Dijon mustard dip.

Orange Dijon mustard sip:
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4 tsp hot pepper sauce

Margo/Boston

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